Salmon Recipes

Properly frozen salmon is nearly indistinguishable from fresh fish. The challenge is fish  is delicate and special care needs to be taken to freeze salmon properly.  If you freeze salmon with the same techniques as beef and chicken you will end up with freezer burnt product. 

Air is the enemy of frozen salmon and the best freezing methods attempt to remove air around the fish. Below are  the two best ways to freeze your salmon.

Milk Carton Method

The milk carton method of freezing salmon is a sure way of removing the chance of air and oxygen around the fish. With this method the fillets are placed in a brine solution (1/3 cup to 4 litres water) in a milk carton. The fish/brine should come to within one inch of the top of the container. Shake the brine/fish to remove any air bubbles. Use foil to create a tight seal at the top of the container to make sure no moisture escapes.

To thaw run cold water over the block until the pieces separate. Dry and refrigerate until ready to cook.

Vacuum Sealing

By far the most reliable method to freeze fish.  You place the salmon in a specially designed pouch and the vacuum sealer removes the air and then seals the pouch.  The most common home vacuum sealer is the external type, like the

Vacuum Sealing

 FoodSaver brand. You can get into a FoodSaver vacuum sealer  for around $150. This type of sealer is good for moderate sealing requirements. Expect the odd broken seal and always make sure you pick through any pieces in the freezer so that you are culling the ones with the broken seals first.

For heavy duty user a chamber style vacuum sealer is a better option but expect to pay up to 1,000 for a decent desktop chamber vacuum sealer.

Preserved this way, salmon should last for up to 12 months in the freezer. Tip: freeze the salmon slightly before sealing in the pouch; wet soft fish doesn’t seal as well as a firm frozen piece.